Brettanomyces claussenii

Strain: WLP645
Lab: White Labs
Attenuation: 77.5%
Flocculation: 0
Temperature Range: 85 - 85 F
Alcohol Tolerance: 12%

Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussen